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air-o-steam
®
8. Lasagne
Cooking cycle suggestionTips
Pre make into 65 mm deep GN 1/1 pans or 1/2 size pans. 5 kg max per pan.
Phase 1
165 °C
30% humidity, for 20’
Phase 2
160 °C
Vent open, for 20’
Phase 3
for 2’
9. Kebabs/Satay Beef, Chicken or Pork
Cooking cycle suggestionTips
Cut meat pieces into approx. 1
1
/
2
cm square pieces. Use beef and pork fillet
to ensure tenderness. Soak wooden skewers in water for an hour prior to pushing
on the meat pieces. Meat can be alternated with pieces of red, green or yellow
pepper and small mushrooms if desired. Meat can also be marinated and seasoned
prior to placing on skewers. Cook on 1/1 GN 20 mm deep Teflon pans or use
baking paper under them.
Phase 1
180 °C
60% humidity, for 10’
Phase 2
200 °C
20% humidity, for 5’
Phase 3
for 1’
10. Hamburgers - Approx. 100gm each – 15 per GN 1/1 tray
Cooking cycle suggestionTips
Cook on either Teflon coated or black iron trays. Brush with melted butter and sprinkle
with seasoning prior to cooking.
Phase 1
195 °C
20% humidity, for 8’
Phase 2
200 °C
Vent open, for 3’
Phase 3
for 2’
42 electrolux user guide